Step 1

Prepare the simple syrup if you're using one.

Step 2

Juice the cucumber using one of these three methods (juicer, blender, or grater).

Step 3

Prepare the lime juice. If you plan on garnishing the glasses, you can optionally zest one (or more) of the limes first, then juice the limes either using a citrus press or by hand. If doing it by hand, it can be a good idea to roll it on the counter a few times to loosen the juice and even pop them in the microwave for 20-30 seconds. This will make it easier to squeeze out all the juice manually.You can zest all the citrus and save the zest in the freezer to use later within baked goods, compound butter, infused oil, cooking, etc.

Step 4

To prepare the mint, you can roughly chop it or chop it into ribbons, as I did. To do so, I rolled the leaves up and use scissors (though a knife would also work) to slice them into ribbons.You can slightly muddle the herbs to make them release their flavor even more.

Step 5

Add all the ingredients to a large jug/pitcher - the cucumber juice, citrus juice (I add the pulp as well), syrup, and mint, and stir well. Optionally top up with ice before serving! Feel free to add a few extra cucumber slices to the glass/ pitcher too.

Step 6

Ready to enjoy! To decorate glasses, dip the rim of each glass into some honey or another sticky syrup, then some coconut and lemon/lime zest. Add some cucumber lemonade to each glass and serve – enjoy!

Step 7

Cucumber lemonade is best consumed within 1-2 days for the freshest flavor. Especially as there are fresh herbs used. If serving over two days, it may be an idea to strain the mint and add fresh mint on the second day.To avoid watering down the entire batch, add ice-cubes to any glasses when serving rather than to the whole pitcher. You can also use frozen berries instead of ice to help chill the cucumber lemonade.